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French toast tower with strawberry cream cheese honey and mint
1 For the French toast: Whisk together the spices, sugar, eggs, milk, and vanilla extract in a shallow bowl.
2 Melt 1 tbsp butter in a large non-stick frying pan set over a medium heat.
3 Dip two slices of the brioche into the egg mixture, turning them to coat.
4 Fry in the butter until golden-brown underneath, about 2-3 minutes. Flip and cook for a further 2-3 minutes before sliding out of the pan; cover loosely with aluminium foil to keep warm.
5 Repeat steps 2-4 for the remaining French toast, using fresh butter for each batch.
6 To assemble: Gently warm the honey in a small saucepan set over a medium heat. Spread the French toast with cream cheese and top with strawberry slices and some mint leaves.
7 Spoon a little warmed honey over the French toast before stacking on a serving plate. Spoon over the remaining honey before serving.
- For the French toast:
- 1 pinch freshly grated nutmeg
- 1/2 tsp ground cinnamon
- 2 tbsp caster sugar
- 4 large eggs
- 500 ml whole milk, plus extra to serve
- 1 tsp vanilla extract
- 4 thick brioche loaf slices
- 4 tbsp butter, cubed
- To assemble:
- 200 g | 3/4 cup honey
- 250 g | 1 cup cream cheese, softened
- 150 g | 1 cup strawberries, hulled and sliced
- 1 handful mint leaves